chesters-mild
Member
Protafloc & time, I never worry about any chill haze
Ditto.Protafloc & time, I never worry about any chill haze
I cold crash for a couple of days at -1 or -2 C it definitely clears the beer. Here is Charlie Bamforth explaining why.
Not the "viscosity" argument? The difference between beer, with pretty nearly the viscosity of water, and "cold beer", with pretty nearly the viscosity of water?Cold crashing changes the viscosity of the liquid, ...
Temperature has a marked effect on the viscosity of liquids.That was a very interesting video. But I don't think Dr Bamford mentions "cold crash" once, despite Brad's prompts. He's talking about "cold conditioning", an established method to stabilise beer against the cold ("chill haze" - a protein thing). He even glorifies the use of Isinglass (a "real" fining agent). As for "explaining why" (cold crash that is) that video is a bit of an own goal; it does nothing of the sort! He does advocate chilling to -1, -2 even, for a couple of days which was a surprise as I've been taken in by papers suggesting 6-7C is cold enough for lagering - but Dr Bamford goes on to point out the beer then needs filtering while maintaining the -1 or -2C else the haze just goes back into solution.
Nothing on "cold crash" as a method of clearing larger particulate, which isn't surprising because Dr Bamford is very much orientated about a molecular level, not a mechanical (physical) level. Whereas:
Not the "viscosity" argument? The difference between beer, with pretty nearly the viscosity of water, and "cold beer", with pretty nearly the viscosity of water?
I thought I was stretching it using the term "subtle", but at least I didn't dip that far into the land of Narnia.
I can't stop people thinking "cold crash" works for them, but hopefully I can stop some of the advice for beginners suggesting it has such an important role in home-brewing.
In Narnia perhaps? Temperature dependence of viscosity - Wikipedia. Though I was surprised gases do increase in viscosity with increased temperature. And I don't actually know if beer is one of the hinted at exceptions ("In liquids it usually decreases …"). But be serious, is the changes in viscosity due to a few degrees "C" going to make radical difference to particulates sinking in beer? I think it will be the stilling of movement caused by; any yeast activity declining, thermal currents stilling - at 4C thermal currents start reversing, or the like.… Because hot water is more viscous. …
What Charlie Bamforth calls 'cold conditioning' is 'cold crashing' he states that -1 to-2 C for 2 days is better than + 1 C for a couple of months I am sure he was exaggerating.That was a very interesting video. But I don't think Dr Bamford mentions "cold crash" once, despite Brad's prompts. He's talking about "cold conditioning", an established method to stabilise beer against the cold ("chill haze" - a protein thing). He even glorifies the use of Isinglass (a "real" fining agent). As for "explaining why" (cold crash that is) that video is a bit of an own goal; it does nothing of the sort! He does advocate chilling to -1, -2 even, for a couple of days which was a surprise as I've been taken in by papers suggesting 6-7C is cold enough for lagering - but Dr Bamford goes on to point out the beer then needs filtering while maintaining the -1 or -2C else the haze just goes back into solution.
Nothing on "cold crash" as a method of clearing larger particulate, which isn't surprising because Dr Bamford is very much orientated about a molecular level, not a mechanical (physical) level. Whereas:
Not the "viscosity" argument? The difference between beer, with pretty nearly the viscosity of water, and "cold beer", with pretty nearly the viscosity of water?
I thought I was stretching it using the term "subtle", but at least I didn't dip that far into the land of Narnia.
I can't stop people thinking "cold crash" works for them, but hopefully I can stop some of the advice for beginners suggesting it has such an important role in home-brewing.
Cold crashing and time.
But then I'm only doing kits ( but happy with quality of what I can produce with a minimum of effort ).
No it's not!What Charlie Bamforth calls 'cold conditioning' is 'cold crashing' …
So I added a tablet yo my brew after adding it to quarter cup of water. Then allowed last 15 of the boil. I did not see much happen. Cooled transfered at 35 and within an hour in cellar loads of fluffy clouds in the fermenter. Do I leave this or do I need to rack to another bucket? First home user normally just use isinglass at the end pre barrelling.Yep. It still works out fine eventually, but looks like a lava lamp fermenter for a few days!
Did you use a full tablet of Protofloc/Whirlfloc in a standard 23Ltr brew if so that is too much and explains the fluffy cafuffle you are getting. Half a tablet is more than enough.So I added a tablet yo my brew after adding it to quarter cup of water. Then allowed last 15 of the boil. I did not see much happen. Cooled transfered at 35 and within an hour in cellar loads of fluffy clouds in the fermenter. Do I leave this or do I need to rack to another bucket? First home user normally just use isinglass at the end pre barrelling.
Did you use a full tablet of Protofloc/Whirlfloc in a standard 23Ltr brew if so that is too much and explains the fluffy cafuffle you are getting. Half a tablet is more than enough.
However it will not cause any harm just hard to get as clean a transfer
https://www.themodernbrewhouse.com/trub-seperation-why-and-how/Again Charlie explains COLD CRASHING around the 41 minute mark. Anyone having trouble with head retention and clarity should really listen to what he says.So I added a tablet yo my brew after adding it to quarter cup of water. Then allowed last 15 of the boil. I did not see much happen. Cooled transfered at 35 and within an hour in cellar loads of fluffy clouds in the fermenter. Do I leave this or do I need to rack to another bucket? First home user normally just use isinglass at the end pre barrelling.
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